Instructions
1. Toast the Pecans
- Preheat oven to 350°F (175°C).
- Spread pecans on a baking sheet and toast for 7-8 minutes, stirring halfway, until fragrant. Cool completely.
2. Make the Caramel
- Melt butter in a medium saucepan over medium heat.
- Stir in brown sugar, corn syrup, and condensed milk. Bring to a boil, stirring constantly.
- Reduce heat to medium-low and stir for 5-7 minutes, until thickened and reaches 240°F (soft-ball stage) on a candy thermometer.
- Remove from heat and stir in vanilla extract.
3. Assemble the Clusters
- Line a baking sheet with parchment paper.
- Arrange 3-4 pecans in small clusters.
- Spoon a tablespoon of caramel over each cluster. Let set for 20-30 minutes.
4. Add the Chocolate
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle or dip the clusters in melted chocolate.
- Let chocolate harden at room temperature or in the refrigerator.
5. Serve and Enjoy!
- Remove from parchment paper and store in an airtight container.
Tips & Variations
Tips: Toasting pecans enhances their flavor; a candy thermometer ensures perfect caramel; experiment with different chocolates!
Variations: Salted caramel, pecan turtle clusters (add melted caramel candies), mixed nut clusters.
Storage
- Room Temperature: Up to 1 week.
- Refrigerator: Up to 2 weeks.
- Freezer: Up to 3 months.
FAQs
- Can I use pre-made caramel? Yes, melt store-bought caramel candies with a little cream.
- Do I need a candy thermometer? Helpful for perfect consistency, but not essential.
- How can I package these as gifts? Wrap individually in wax paper or use decorative boxes.
Enjoy these delightful New Orleans Pecan Clusters! They’re sure to become a new favorite.
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